11/28/12

Thin and crispy cookie or soft and chewy?
How can you choose?
Can we add a third option: thick.
This third option, no, let's just call it what it really is: obsession.
This third obsession of mine started when I first discovered Levain Bakery cookies.
Those giant, quarter pound monsters had me at the first bite.
So far I've made:
original chocolate chip cookiedouble chocolate with ganachedouble chocolate with mintoatmeal-raisinsugar cookie (almost a quarter pound!)
What's on the list next is peanut butter with something, carrot cake like cookie--OK this is a healthy version of the quarter pound cookie to see if it can be done.
What else?
Monster?
Coconut?
Cowboy?
And for those of you that are thin and crispy lovers?
Try these cookies I made from past Top Chef contestant Eric Wolitzky.
You may remember that episode where he made those flat, thin cookies from Season 1, Episode 7.
Choose whatever size you want to make these, just adjust the baking times according to size.

Warm dough will yield a flatter cookie. Bake first batch,
keep remaining batch in fridge till ready to use. Or shape all cookie dough
balls, place on a plate or tray, and keep in fridge as they are ready to bake.

Preheat oven to 385 degrees.

You can either make them into huge cookies (as I did) or
smaller ones.

19 comments:

Omg they look awesome! I have a thick and chocolate-overload cookie recipe coming next week! And just got done posting my new fave choc cookie recipe this week! And it uses cornstarch, which is something the Levain knockoff recipes Ive seen used. Off to check your oldies next...but these look so good!

I live giant thick cookies like this. When I make cookies, I automatically assume I'll get about half the yeild the recipe calls for. I love that I don't have to do that with your cookie recipes. I can't wait to try one.

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